Schwartz Classic Roast Chicken Gravy – packed with flavour, a delicious gravy mix with roast chicken flavour, sage, and parsley. It’s all gravy, baby!
Elevated Roast Chicken. Servings: 4 | Prep Time: 20 mins | Cook Time: 1 Hour 30 minutes Ingredients:
Cooking instructions: 1. H eat the oven to 200°C, 400°F, Gas Mark 6.
• 125 grams (5 ounces) salted butter, at room temperature • 1 tsp. flat leaf parsley • 1 tsp. dried sage • 1 tsp. chives • 1 lemon • 1.5 kilograms whole chicken • 800 grams new potatoes • 3 tbsp. olive oil • 2 tsp. garlic salt • 4 large carrots • 2 large parsnips • 1 red onion • 2 tbsp. balsamic vinegar • 1 tbsp. honey • 1 tsp. dried thyme • 3 tsp. Signature Chicken Gravy • 300 millilitres (1/2 pint boiling water
2. M ash the butter in a bowl together with the parsley, sage, chives and the zest of the lemon, season well. Mix until well combined. 3. G ently loosen the skin of the chicken over the breast with your fingers, releasing as much as you can over the breast and thighs. Carefully, spread the herby butter generously under the skin. Push the butter as far along the breast and legs as possible taking care not to rip the skin. 4. P ut the chicken into a roasting tin and season the skin well. Cook in the preheated oven for 1 hour 30 mins. 5. To prepare the potatoes, place a potato on a chopping board between the handles of 2 wooden spoons (or 2 chop sticks). Slice through the potato until the knife blade is stopped by the spoon handles. Slice again, 2-3 mm away, and repeat until the potato is sliced all the way along. It will end up looking a bit like a book with lots of pages held together by the ‘spine’. 6. P ut the potatoes in a roasting tin and drizzle with 2 tbs of the oil. Rub each one to coat well with oil. Sprinkle with garlic salt and season with pepper. When the chicken has been cooking for 30 mins, baste it well and add the potatoes to the top shelf of the oven. 7. P eel all of the vegetables and cut the carrots and parsnips into finger sized strips. Cut the onion into wedges and put them all into a wide oven dish or roasting tin. Mix together the remaining oil, balsamic, honey, thyme and season. Drizzle the mixture all over the vegetables and shuffle them around in the baking dish so they are well coated. When there is 40 minutes cooking time remaining, add the veg to the oven. 8. D epending on the size and efficiency of your oven, you may need to swap the oven trays shelf position to ensure everything is cooked at the same time. If the potatoes or veg cook quicker than the chicken, just take them out when they’re done and cover with foil to keep them warm. 9. T he chicken will benefit from resting for 10 minutes after cooking and will keep its heat, so if that is done first, just set aside to rest. All will be reheated when it’s festooned with piping hot gravy! 10. W hen everything is ready, mix the gravy granules with the boiling water and serve.
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